Remove cores from tomatoes and cut a cross in the skin opposite the stem end of each tomato. Place tomatoes in a saucepan of boiling water for 10-15 seconds, or until skin starts to lift. Remove from saucepan and place in a bowl of cold water for 5 minutes. Peel and chop.

Add shallots and garlic to pan with remaining oil and cook for 1-2 minutes, without browning. Add chopped tomato, wine and salt and pepper. Simmer for a few minutes until tomato is soft. Add cream and basil. Simmer for 2 minutes.

Puree tomato mixture in a blender or processor, return to pan and add prawns. Simmer until prawns are cooked through and sauce has thickened. Add pasta to pan and stir to combine.

Yet another great recipe. However, because l have a young family (was cooking this for my husband and myself) l made the tomato sauce first and pureed it in the afternoon. Before dinner l only had to put the pasta on, cook the prawns and then add the sauce-it worked well. For next time if l am sort on time could l use tinned tomatos??

I made this last night and it was fantastic! :) Thanks for the wonderful recipes.

To the person asking about substituting cream, I use Carnation Light + Creamy Evaporated Milk as a cream substitute. You buy it in the same part of the supermarket where you can get Condensed Milk. It tastes like cream but is low fat. I dissolved a teaspoon of cornflour in some hot water and add that to help thicken it.